The Superior times. [volume] (Superior, Wis.) 1870-1912, 1887-04-16
THE HOUSEHOLD.
Dish flashing and Neuralgia.


One last word as to the healthfulness of
dish washing. There is no such certain
cure for poor circulation; the constant and
varied exercise with hands in hot water
sending the blood to the extremities
swiftly and freely, and neuralgia will fly
before it. A young lady, who is an enthu-
siastic pianist, tells me her fingers are
never so supple as on Monday morning
when she has pan Of hot water brought
into the sunny breakfast room and takes
katie's place washing up the breakfast
things" Do not be afraid of it, only let
your dish washing be done decently and In
order.-7rebOr OH, in Good Honsekeep-
ing.
Hoe to Select Meats-C.iinary Dointies.
In selecting beef, choose that which mas
loose grain, easily yielding to pressure,
of a clear red, with whitish fat. If the
lean is purplish and the fat yellow, it is
poor beef. Beef long kept turns a darker
color than fresh-killed. Stall fed beef has
lighter color than grass-fed.
Ok beef is the best, and next, that OF
heifer.
Ii cold weather it is economical to buy
hind quarter; have it cut up, and what Is
not wanted Immediately pack with snow
in barrel. All meats grow tender by
keeping. DO not let meats freeze; if they
do, thaw them in cold water. and do not
cook it until fully thawed. A piece weigh
ing ten pounds requires ten or twelve
hours to thaw.
In selecting veal, take that which is firm
and dry the joints stiff, having the lean
delicate red, the kidney covered with fat,
and the fat very white. If you buy the
head, see that the eyes are plump and
lively, and not dull and sunk in the head.
III you buy the legs get those which are not
skinned, as the skin is good for jelly or
soup.
In choosing mutton, take that which ID
bright red and close grained, with firm and
white fat. The meat should feel tender
and springy on pressure. Notice the vein
IN the neck OF the fore quarter, whichshould
be fine blue.
In selecting pork, if young, the lean can
be easily broken when pinched, and the
skin can be indented by nipping with the
fingers. The fat also will be white and
soft. Thin rind is best.
In selecting hams, run knife along the
bone, and II II comes out clean, the ham IS
good; but II 1t comes out smeared, 1t ID
spoiled. Good bacon has white fat, and
The lean adheres closely 10 the bone. IL
the bacon has yellow streaks, it is rusty,
and not tit to use.
In selecting poultry, choose those that
are full grown. but not old. When young
and fresh killed, the skin is thin and ten
der, the joints not very stiff, and the eyes
full and bright. The breastbone shows the
age, as it easily yields to pressure II young,
and is tough when old. If young, you can
with pin, easily tear the skin. A goose
when old, has red and hairy legs; but when
young they are yellow, and have few
hairs. The pin feathers are the roots of
feathers, which break Off and remain in the
skin, and always indicate o young bird.
When very neatly dressed they are pulled
out.
In selecting fish, take those that are firm
and thick, having stiff fms and bright
scales, the gills bright red, and the eyes
full and prominent. When fish are long
out Of water they grow soft, the fms bend
easily, the scales are dim, the gills grow
dark, the eyes sink and shrink away. Be
sure and have them dressed Immediately.
sprinkle them with salt, and use them If
possible the same day. In warm weather
put them in ice, or corning for the next
day. Shell-fish can be decided upon only
by the smell. HOLSTERS are not good un-
less alive, or else boiled before offered for
sale. They are black when alive and red
when boiled. When to be boiled they are
put into boiling water, which is the quick
est and least cruel way to end life.
In hot weather, if there is no refriger-
ator, then wipe meats dry, sprinkle on lit
tie salt and pepper, and hang in the cellar.
Or, still better. wrap it, thus prepared in q
dry cloth, and cover it with charcoal or
ashes. Mutton wrapped in a cloth wet with
vinegar, and laid On the ground in dry
cellar, keeps well and improves its tender
ness.
Hang meat day or two after it is killed
before corning it.
Frozen meat must be thawed in cold wa
ter, and not cooked until entirely thawed.